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Olive Tapenade

This is great with a variety of egg dishes, on sandwiches, bread, etc. You can experiment with how finely to chop the ingredients. I prefer them to be somewhat coarse. Sun-dried tomatoes have huge variability, and can make or ruin the dish. Many are incredibly salty, so try to find some that are not, so you get a rich tomato flavor and not just saltiness. It’s also best if they are still a little soft, and not too dry. The quality of the olive oil is also important. California olive oil is generally pure. Many European olive oils are, unfortunately, adulterated. There is a huge black market in olive oil.


Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Servings: 12


  • 6 oz Black olives drained weight, chopped (choose a kind to your taste - kalamata are nice if you like a stronger flavor)
  • 4 - 6 oz Green olives drained weight, chopped, to taste
  • 1 - 2 oz capers (dry weight), to taste, drained (Start with 1 oz.)
  • ¼ cup or more Sun-dried tomatoes (to taste, and depending on how salty they are)
  • ¼ cup walnuts, chopped
  • 1/3 - ½ cup extra virgin olive oil (I love Wild Groves Ascolano)
  • Pinch thyme
  • Pinch of dill weed - optional
  • Fresh ground black pepper to taste


  1. Pour boiling water on the sun-dried tomatoes, just enough to cover. Soak them for 20-30 minutes until they soften.

  2. Remove and chop the sun-dried tomatos. (The remaining broth can be used in soup or tomato sauce, but be careful if the tomatoes were heavily salted.)

  3. Blend all ingredients. A somewhat coarse texture is nice.

  4. Add olive oil if the mixture seems too dry, or if you have some great olive oil.

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